Free From Coconut Cup Cakes

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When we go to coeliac food fairs, we always take lots of cake to give away as tasters to the visitors. I am often asked if I have anything dairy free, and usually I have to say no as my usual cupcake recipe contains butter. I devised this recipe as a gluten free, dairy free alternative. It contains eggs, but you could use an egg substitute such as Orgran if you are vegan.

The method is really simple – everything goes into the same bowl, but it is really easy if you have a mixer. I am using coconut oil more and more. Although it is a saturated fat, it has many health benefits including improving digestion and nutrient absorption (Fife 2013). It is delicious and you can rub it on your skin as a moisturiser as well.

To get this recipe and others, take a look at issue 1 of Gluten Free Baking and Living magazine now available FREE!

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